Maison Gazeau-Baldi

In the vineyard:

We love the idea that our wine is remarkable because it allows you to identify a region, a type of soil, an exposure, a grape variety, and ancestral know-how. Expressing the unique character of our terroirs is our priority. Producing wines true to our values of high standards, curiosity, and generosity drives us. We want to establish ourselves for the long term by perpetuating a traditional, artisanal winemaking approach. The men and women who work throughout the year, following the seasons, to care for the vines and the wine, play a vital role in this adventure. We are considering adopting gentle pruning techniques to ensure the long-term health of our vineyard. We adapt our work to the needs of each plot: age, grape variety, and soil type. We seek balance, thinking of the vineyard as an ecosystem rather than a piece of equipment. We work the clay soils to achieve a filtering texture while freeing the vines from competition. Fertilizers are primarily of animal origin, with a preference for cow manure. We carefully select the buds. Sulfur and copper treatments are minimal and combined with plant extracts. The harvest is entirely manual, with systematic sorting. Harvest time is always an opportunity for sharing and connecting.

In the cellar:

The press is filled or the wine is transferred to the vat by gravity with little or no sulfur. Pressing is gentle (1.5 bar max). When settling is necessary, it is done exclusively by cold stabilization. Our fermentations are spontaneous or assisted by the preparation of a starter culture. We choose not to filter our red wines, but we do filter our white wines through diatomaceous earth. Sulfites may be added before bottling but are not systematic and never exceed 20 mg per liter. We aim to craft wines that highlight the potential of each plot according to the vintage. We offer an interpretation through our choices of pressing, maceration, racking, and aging time, without ever simply copying a method. We strive to be attentive to the directions the wine takes and to adapt accordingly. The use of sulfur is minimal and primarily for its antiseptic properties. We readily expose our wines to oxygen to enhance their character. All our grapes are grown on the estate. We are currently undergoing organic conversion with ECOCERT; certifications are primarily a way to make our practices more transparent for consumers and partners. We plan to continue our efforts with biodynamic certification.